Street Corn-Style Nachos
Serves 4 | with Lime Crema and Pickled Jalapeño
These fun nachos are reminiscent of savoury street corn. Spicy pickled jalapeños, charred corn, zesty lime and herby cilantro make for a delicious appetizer that's perfect for sharing (although you may not want to!)
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Tortilla Chips
113 g
Corn Kernels
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Lime
7 g
Cilantro
1.5 cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Jalapeño
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
0.26 tsp
Salt*
0.06 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Heat Guide for Step 4: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Zest, then juice lime. Thinly slice jalapeño into 1/8-inch half-moons, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add vinegar, jalapeños, 2 tbsp water, 2 tsp sugar and 1/4 tsp salt to a small pot. (NOTE: Reference heat guide.) Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.
Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring once halfway through, until 'charred' or dark golden-brown, 5-6 min. Remove the pan from heat and set aside.
Sprinkle mozzarella, cheddar and corn over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min. Meanwhile, combine sour cream, 1 tsp lime zest, 1 1/2 tsp lime juice and 2 tsp water in a small bowl. Season with salt and pepper, then stir to combine. Roughly chop cilantro.
Remove street corn nachos from the oven and drizzle lime crema over top. Sprinkle pickled jalapeño and cilantro over top. (NOTE: Reference heat guide.)Serve nachos directly on the baking sheet.
